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    You are in: Home / Recipes / Drawn Butter Sauce Recipe
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    Drawn Butter Sauce

    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    0 mins

    25 mins

    Mille®'s Note:

    This rich light sauce was used very extensively in Britain in the 18th and 19th centuries and is as delicate a sauce as you can find. If you want to give it a little more substance and to use it where a French cook would use a Hollandaise sauce, simply stir in an egg yolk at the end of the cooking. With or without the egg yolk it makes a perfect accompaniment to asparagus, leeks, sea kale or any other fresh vegetables. It can also be used, like white sauce but with a lighter result, as a base for many different sauces.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Let the butter soften to room temperature.
    2. 2
      Cut it into 8 pieces and roll them in the flour so that it is all absorbed.
    3. 3
      Put the pieces into a saucepan and place it over a very low heat, stirring and beating with a wire whisk until you have a pale, creamy mixture.
    4. 4
      Gradually add the milk, whisking after each addition; do not worry if it looks strangely rubbery at this point, it will turn back into a creamy sauce as you add more milk.
    5. 5
      When all the milk has been incorporated, add the lemon juice and cook the sauce very gently for 5 minutes, whisking constantly.
    6. 6
      Serve very hot.

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    Nutritional Facts for Drawn Butter Sauce

    Serving Size: 1 (73 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 242.4
     
    Calories from Fat 220
    90%
    Total Fat 24.4 g
    37%
    Saturated Fat 15.4 g
    77%
    Cholesterol 66.3 mg
    22%
    Sodium 182.2 mg
    7%
    Total Carbohydrate 4.9 g
    1%
    Dietary Fiber 0.1 g
    0%
    Sugars 0.1 g
    0%
    Protein 1.8 g
    3%

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